Bacon, mushroom and herb stuffing

    45 min

    Smoked bacon and fresh herbs add great flavour to this traditional stuffing for roast turkey. It actually tastes better if you make it the night before as this gives the flavours time to develop.


    County Antrim, Northern Ireland, UK
    51 people made this

    Serves: 16 

    • 1/2 tablespoon olive oil
    • 250g thick smoked bacon, chopped or lardons
    • 10 to 12 mushrooms, brushed clean, diced
    • 120g butter
    • 2 large onions, peeled and diced
    • 3 tablespoons fresh thyme leaves
    • 4 fresh sage leaves, sliced
    • 350g breadcrumbs
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large, deep-sided frying pan and cook bacon pieces until crispy, about 5 minutes. Set aside.
    2. Cook diced mushrooms in same pan until lightly browned and cooked down. Set aside.
    3. Melt butter in same pan and gently cook diced onion until golden. Sprinkle over the herbs and mix well. Stir in mushrooms and bacon.
    4. Remove from the heat and stir in breadcrumbs. Taste and season with salt and pepper. Use some of it to stuff the cavity of a turkey and transfer the remainder to serve as a side dish.


    If you make it the day before, simply reheat in a casserole dish for 30 minutes before you need to serve. You can cover with foil if you don't want it to be crispy on top.


    If the stuffing is too dry for your taste, add some more melted butter to moisten it.

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    Reviews in English (1)


    Great taste but had to add a little chicken stock as it was too dry and beaten egg to bind  -  24 Dec 2013